My bread is gummy

[texassourdough]

Re: My bread is gummy

I, for one, would vote that you try baking your bread to 208 to 210 F internal temperature. The higher internal temp will reduce the residual water a bit and give you a more roasted flour flavor.

But...there seems to be more to this than internal temp!
Jay

[PaulB]

Re: My bread is gummy

I think you're right Jay, there is more to it. The temp of the bread was actually closer to 210 when I pulled it out.